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How To make Julia Child's Eggplant and Cheese Quiche
1/2 pound firm eggplant
1/2 teaspoon salt
Olive oil 2 tablespoons minced shallots
or
green part of scallions 1 clove garlic :
finely minced
1/3 cup grated Parmesan and Swiss combined
1 pinch pepper
1/2 cup heavy cream
1 partially baked 8 or 9" pie shell
1 1/2 tablespoons butter :
cut in 1/4" bits
1 tablespoon fresh chopped parsley
1/4 teaspoon thyme or herb mixture
3 eggs
1 pinches nutmeg
Salt to taste -- if needed
Peel eggplant and cut in 3/4 inch dice. In bowl, toss eggplant with salt and le t stand 20 to 30 minutes. Drain and pat dry with towel. In large skillet, heat 1/8 inch layer of olive oil. When very hot, but not smoking, add the eggplant. Toss and turn frequently for 4-8 minutes until tender, but not mushy, just ligh tly browned. Toss in the shallots or scallions and garlic, shaking pan over hea t for a minute to cook them. Turn eggplant mixture into a large sieve set over a bowl to drain off excess oil. Carefully mix the eggplant with the parsley, he rbs and 1/2 the cheese. Pour over pastry shell. In small bowl, beat together th e eggs, pepper, nutmeg and cream. Salt mixture if the cooked eggplant doesn't a lready have enough salt. Pour this mixture over the eggplant in the pastry shel l. Sprinkle with remaining cheese and dot with butter. Bake in a preheated 375 degree oven about 30 minutes or until puffed and brown. Recipe from "One Millio n Recipes CD"
busted by Judy R.
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Ina Garten's Top-Rated Zucchini Gratin | Barefoot Contessa | Food Network
Forget potatoes! Ina's fan-favorite zucchini gratin is just as good!
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Zucchini Gratin
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 10 min
Cook: 55 min
Yield: 6 servings
Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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Ina Garten's Top-Rated Zucchini Gratin | Barefoot Contessa | Food Network
The Easy and Delicious Dish That My Family Goes Crazy Over
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Today we're making white spaghetti pie or cacio e pepe spaghetti pie. This is super easy and so good! Feel free to sub whatever cheese you like. Enjoy!
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WHITE SPAGHETTI PIE PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
1 pound (454 grams) spaghetti
8 large eggs - beaten
1 ½ teaspoons coarse cracked black pepper
¾ cup (70 grams) Pecorino Romano cheese - grated, divided
2 cups (230 grams) Fontina cheese - shredded, divided
½ cup milk
1 tablespoon butter
1 tablespoon olive oil
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Julia Child First Courses and Desserts
I made 30 Julia Child recipes & RANKED them all
Ranking every Julia Child recipe I've made on Jamie & Julia so far.
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Mastering the Art of French Cooking Vol 1 & 2:
The French Chef cookbook:
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The Only Bad Recipe from Julia Child | Jamie & Julia
Julia Child's Moussaka recipe may be her worst recipe in Mastering the Art of French Cooking. From the 20 recipes I've so far made, this is the only one I detested. In this episode of Jamie & Julia, I make this non-traditional, overly complicated take on Moussaka had me scratching my head. Love you Julia.
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ITO PALA TAMANG PAG LUTO NG ZUCCHINI PARA MAS MASARAP |DELICIOUS | #myversion #healthy #AMCVlog
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